Origin: Aichi pref.

Noodle type: Kishimen (flat udon)

Boiling time:

 

Hot: 6 min

 

Cold: 7 min

Specific ingredient: 100% Hokkaido “Kitahonami” wheat

 

Feature:

Made with 100% Kitahonami wheat from Hokkaido, this authentic kishimen is produced in Aichi, known as the birthplace of kishimen culture. Kitahonami wheat lends a naturally glossy yellow hue, firm elasticity, and a pleasantly chewy texture.

For hot servings, boil for 6 minutes, rinse to remove excess starch, then warm briefly before adding broth. For cold servings, boil for 7 minutes and rinse thoroughly in cold water to enhance firmness and smoothness. Gently loosening the noodles right after adding them to the boiling water helps prevent sticking.

 

Cooking tip:

Use at least 3L of boiling water per pack. Add the noodles gradually while loosening them, then adjust the heat once it returns to a boil to prevent spilling. Rinse well after cooking for the best texture.

Store in cool dry place

*Photo for reference only.